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Recipe: Mongolian Beef

This copycat recipe for P. F. Chang’s Mongolian Beef dish is
absolutely the best. A basic simple and easy recipe to make… no exotic ingredients to buy… not a lot of work
involved either… a perfect week night meal.

TIPS

While it’s always nice to go out to eat.. it can get
expensive.. and you can’t control the ingredients… making this at home is easy… you can easily
cut the fat in this recipe and use a lower sodium soy sauce.. cut a little here
and there.. it adds up.

Many copycat recipes almost deep fry the meat.. it really
isn’t necessary.. it only adds fat and
calories.. and really doesn’t do much to add to the flavor. This recipe uses olive oil but just enough to
sear the meat and a small amount in the sauce.

I like a thicker sauce.. so I add cornstarch at the end also
to thicken it up.. if you want it runnier.. omit that step.

The sauce has a lot of brown sugar in it.. but honestly..
keep it in.. don’t cut back there.. this sauce is to die for.

You can use fresh ginger… grate it or mince it…start with a
small amount .. about ½ teaspoon .. add more to taste.

I served this with white rice and steamed broccoli.

Recipe: Mongolian Beef

All you need:

About 1 lb. thin cut eye round steak

About ¼ cup cornstarch for dredging the beef in

About 3-4 tablespoons olive oil, divided

Scant ¼ teaspoon ground ginger or to taste

2 large garlic cloves, finely chopped

½ cup soy sauce

½ cup water

¾ cup brown sugar

1 tablespoon cornstarch to thicken the sauce (optional)

2 large green onions cut into 1 inch pieces

All you need to do:

Cut the beef into strips about an inch wide. Place the ¼ cup cornstarch in a shallow bowl
and dredge the beef in it. Place the
beef on a plate and allow it to rest for about 15 minutes.

Meanwhile, in a medium saucepan, heat about 1 tablespoon
olive oil over medium heat. Add the
garlic and ginger, and cook for about 1-2 minutes. Do not let the garlic brown. Add the soy sauce, water and brown sugar. Stir until the brown sugar has melted. Turn the heat up to medium high and bring to a boil. Cook for about 3-5 minutes. Turn the heat off.

Heat 2-3 tablespoons of olive oil (enough to coat the pan)in
a wok or large skillet over medium high heat. Add the beef and sear on both sides. Remove any excess oil.

Add the sauce and simmer for about 5 minutes. Add the 1 tablespoon of cornstarch and stir
it into the sauce to thicken it (if desired).
Add the green onions and cook for a minute.

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